-
1دورية أكاديمية
المؤلفون: A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik
المصدر: Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
مصطلحات موضوعية: waxy wheat flour, sponge cakes, biscuits, fruitcakes, muffins, Agriculture, Technology
وصف الملف: electronic resource
-
2دورية أكاديمية
المؤلفون: A. Novik, A. Farisieiev, E. Chernyshenko, Y. Zhukov, A. Zaparenko
المصدر: Harčova Nauka ì Tehnologìâ, Vol 15, Iss 4 (2022)
مصطلحات موضوعية: emulsion sauce, sea buckthorn fruits, sea buckthorn fruit oil extract, emulsion, ir spectroscopy, effective viscosity, Agriculture, Technology
وصف الملف: electronic resource
-
3دورية أكاديمية
المؤلفون: A. Zaparenko, S. Didenko, O. Holyk, Y. Goloventsov
المصدر: Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)
مصطلحات موضوعية: emmer flour, wheat flour, flour properties, fermentation, puff pastry, Agriculture, Technology
وصف الملف: electronic resource
-
4دورية أكاديمية
المؤلفون: Е. Biletsky, A. Zaparenko, А. Savytska, А. Grygorenko
المصدر: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
مصطلحات موضوعية: ostrich meat, chopped meat products, water-binding power, loss of mass, Agriculture, Technology
وصف الملف: electronic resource
-
5دورية أكاديمية
المؤلفون: G. Krutovyi, A. Zaparenko, A. Borysova
المصدر: Harčova Nauka ì Tehnologìâ, Vol 11, Iss 1 (2017)
مصطلحات موضوعية: nutrition systems, mathematical models, targeted functions, linear programming problems, functionals of balancing groups of nutrients, aggregated restrictions, tasks of integral mathematical programming with Boolean variables, Agriculture, Technology
وصف الملف: electronic resource
-
6
المؤلفون: Anna Zaparenko, Alina Borysova, Natalia Yakimenko-Tereschenko, Nataliia Oliinyk, Tetiana Ноntar
المصدر: Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :56-63
مصطلحات موضوعية: General Materials Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b03fc0466f9e98fbd8c4a07fc477e5b3
https://doi.org/10.20998/2413-4295.2022.01.09 -
7
المؤلفون: Line Chernushenko, Anna Zaparenko, Andrii Farisieiev
المصدر: Food Science and Technology. 15
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::18d2e854d2be10f3c6ad3134ed2f73f8
https://doi.org/10.15673/fst.v15i4.2124 -
8
المؤلفون: Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk
المصدر: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (98), Pp 56-64 (2019)
مصطلحات موضوعية: Nut, walnut, 020209 energy, 0211 other engineering and technologies, Wheat flour, Energy Engineering and Power Technology, meal, 02 engineering and technology, butter biscuits, Industrial and Manufacturing Engineering, Degree (temperature), Management of Technology and Innovation, lcsh:Technology (General), 021105 building & construction, water-retaining capacity, 0202 electrical engineering, electronic engineering, information engineering, lcsh:Industry, Food science, Electrical and Electronic Engineering, emulsion, Meal, Chemistry, Applied Mathematics, Mechanical Engineering, digestive, oral, and skin physiology, food and beverages, Biological value, Computer Science Applications, Vegetable oil, Control and Systems Engineering, Emulsion, lcsh:T1-995, lcsh:HD2321-4730.9, cedar nut, fat-retention capacity, fat-emulsifying capacity, Dispersion (chemistry)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::283fe8c2f07b2c2276234bacbf8352b0
https://doi.org/10.15587/1729-4061.2019.159983 -
9
المؤلفون: S. Didenko, O. Holyk, Y. Goloventsov, A. Zaparenko
المصدر: Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)
مصطلحات موضوعية: 0106 biological sciences, lcsh:T, flour properties, lcsh:S, 04 agricultural and veterinary sciences, Biology, 01 natural sciences, lcsh:Technology, emmer flour, wheat flour, puff pastry, lcsh:Agriculture, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, fermentation, 010606 plant biology & botany
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c41218e1c782e5e6514ac84d9da2721
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1717 -
10
المؤلفون: A. Zaparenko, Е. Biletsky, А. Grygorenko, А. Savytska
المصدر: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
مصطلحات موضوعية: ostrich meat, 0303 health sciences, lcsh:T, 030309 nutrition & dietetics, lcsh:S, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, Biology, chopped meat products, lcsh:Technology, 040201 dairy & animal science, loss of mass, lcsh:Agriculture, 03 medical and health sciences, water-binding power
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eddc6c7cce13f1958218b6ee58da40b4
https://doi.org/10.15673/fst.v13i4.1558